Re-visiting the classics

We’ve been making this cheesecake (originally adapted from the M. Berry’s recipe) in many different variations for the past few years. The reason for that is that texture of this cheesecake is so divine and silky, and the white chocolate is a perfect companion to the magnificent flavours of raspberries, strawberries, blueberries, passion fruit, mint,- the result never disappoints. However, this time we tried blackberry with drizzled dark chocolate on top for an extra alluring and visually stunning after-meal treat.




For the base:

50 g butter

150 g plain chocolate digestive biscuits, crushed


300 g good-quality white chocolate

400 g full-fat cream cheese

2 eggs

150 ml soured cream

1 teaspoon vanilla extract

To serve:

About 200 g blackberries

80 g dark chocolate
(melted over a pan of hot water or in a microwave for 30 seconds)

a dusting of cocoa powder


1. Preheat the oven to 160C. Grease and line the base of a 20cm spring-form cake tin with the non-stick paper.

2. Melt the butter and stir in the crushed biscuits, press evenly over the base of the prepared tin. Chill in the fridge.

3. Break and melt the white chocolate per a pan of hot water (do not allow the chocolate to become too hot!), stirring occasionally with a spoon until runny and smooth.

4. Whisk the cream cheese and eggs together in a large bowl until smooth, then add the soured cream, vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.

5. Pour this mixture into the tin and spread evenly over the chilled base. Bake in the preheated oven for about 45 minutes until firm around the edge and just set in the middle (the centre should wobble a little). Remove from the oven. Run a small palette knife around the edge of the tin and then allow to cool and chill without removing from the spring-form (this is to avoid a big cracks).

6. Remove the outside ring and lift the base on to a serving plate. Arrange blackberries on top and sprinkle over with the melted dark chocolate and dusting of cocoa powder.

(!) The surface of the baked cheesecake may crack slightly in the middle, but don’t worry, it is part of its charm! Serve very thin slices as this cheesecake is very rich, but so delicious!


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